The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds-Reference-Cited by-同舟云学术

The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds

Published:2023-12 Issue: Volume:174 Page:113629
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bai Weidong,Mai Ruijie^ORCID,Guo Siqi,Li Xiangluan,Zhao Wenhong,Yang Juan

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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4. Umami and umami-enhancing peptides from myofibrillar protein hydrolysates in Low-sodium dry-cured Spanish mackerel (Scomberomorus niphonius) under the action of Lactobacillus plantarum;Bai;International Journal of Food Science & Technology,2022

5. Bacterial reduction of trimethylamine oxide;Barrett;Annual Review of Microbiology,1985

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2. Corrigendum to “The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds” [Food Res. Int. 174 (2023) 113629];Food Research International;2024-03